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10 May 2024 | Story VALENTINO NDABA | Photo Supplied
Fun walk-run 2024
Step into fitness and fun at the UFS 5km Fun Run and Walk. Join us on 11 May at 6am at the Francois Retief Building, Bloemfontein Campus.

The heartbeat of the University of the Free State (UFS) is pulsing with excitement as the Faculty of Health Sciences gears up to host an event that promises to unite the campus and the Bloemfontein community in a celebration of health, vitality, and camaraderie as we mark Africa Month. Get your running shoes laced and your spirits high because on 11 May 2024, it’s time to join the free 5km Fun Run and Walk.

Date: 11 May 2024  
Time: 06:00  
Venue: Francois Retief Building, Bloemfontein Campus  

Why should you join?

Picture this: The crisp morning air filled with the rhythm of lively beats, the sun gently rising over the iconic Francois Retief Building, and a sea of smiling faces ready to embark on a journey of fitness and fun. The 5km fun run and walk is not just about breaking a sweat; it’s about fostering a sense of togetherness, promoting mental wellness, and embracing the joy of movement.

“Exercise should be fun. Most people believe that spending long hours exercising produces better results, whereas we want to encourage and show people that exercise should not feel like work – it should be fun,” says Jabulile Mabina, Assistant Officer at KovsieFit Gym.

Leading the charge in the fitness fiesta is KovsieFit, bringing its signature blend of energy and enthusiasm to the event. Mabina will guide participants through an invigorating aerobics session guaranteed to get those endorphins flowing and those muscles warmed up for the main event. Remember, exercise isn’t just about sculpting the body; it’s about nourishing the mind and soul too.

Community, connection, and compassion

At the heart of the fun run and walk lies a deeper purpose – to raise awareness about mental health and to foster a sense of community spirit as we celebrate Africa Month. Reuben Maeko, Senior Marketing and Communications Officer at the Faculty of Health Sciences, says: “The vision of the faculty of Health Sciences is to be research led and innovative, people centred, regionally engaged, and globally competitive. We prioritise the well-being of our students and staff by organising events that promote healthy lifestyles. Our focus is on our community, placing our people at the forefront of all our endeavours. Moreover, this event will underscore the importance of physical activity for students, keeping them active and healthy.”

This sentiment resonates with the theme for the 2024 Africa Month, which is World Citizenship and African Higher Education: Preparing Students for a Connected World.

Prizes galore

What’s a celebration without some rewards? Thanks to the generous support of sponsors like Standard Bank, Steers and Debonairs, Pimento, and Rhythm Finance, participants stand the chance to win an array of exciting prizes. Whether you’re a seasoned runner or a leisurely walker soaking in the sights, there’s something for everyone to look forward to.

Mark your calendars, spread the word, and lace up those running shoes because the UFS 5km Fun Run and Walk awaits. Whether you’re a staff member, a student, or a member of the Bloemfontein community, come join us as we step, stride, and smile our way to a healthier, happier tomorrow. Remember, it’s not just a run; it’s a journey of joy, unity, and well-being. See you at the starting line.

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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